Genetical analysis of contribution of low-molecular-weight glutenin subunits to dough strength in common wheat (Triticum aestivum L.)

摘要

To evaluate the effect of low-molecular-weight glutenin subunit (LMW-GS) genes on dough strength, locus-specific primers of LMW-GS genes and gliadin bands tightly linked to LMW-GS genes were analyzed in common wheat. Segregation analysis of the F2 progeny from a cross between ‘Haruhikari’, a good bread-making quality cultivar, and ‘Asakaze-komugi’, a poor bread-making quality cultivar, showed that dough strength significantly correlated with one amplified LMW-GS gene located at the Glu-B3 locus from ‘Haruhikari’. There was no specific reference to the gliadin bands identified as promising markers in the cross under study. The LMW-GS gene of ‘Haruhikari’ had a seven amino-acid deletion in the repetitive domain relative to ‘Asakaze-komugi’, as well as six amino-acid substitutions, three of which would be expected to cause changes in hydrophilicity. The presence of the LMW-GS gene and other LMW-GS genes tightly linked to it may affect the dough strength of wheat.